Baltic Porter Recipe (All-Grain): 5 to 30 Gallons
An all-grain Baltic Porter recipe you can brew at 5 to 30 gallons: 7.2% ABV and 24 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Baltic Porter at a glance: 7.2% ABV, 24 IBU, OG 1.073. A strong, smooth, dark lager from the Baltic coast: chocolate, dark fruit and caramel, with the clean finish of a cold lager fermentation. Dehusked black malt gives colour and roast without harshness.
Bräu Supply recipe · All-grain
Baltic Porter
Grain · for 5 gal into the fermenter
| 8 lb (3.63 kg) | Pilsner malt | 52% |
| 6 lb (2.72 kg) | Munich malt | 39% |
| 0.75 lb (0.34 kg) | Crystal 80 | 5% |
| 0.4 lb (0.18 kg) | Dehusked black malt (Carafa Special II) | 3% |
| 0.35 lb (0.16 kg) | Chocolate malt | 2% |
Hops
| 0.6 oz (17 g) | Magnum · 13% AA | 60 min |
| 0.75 oz (21 g) | Hallertau Mittelfrüh · 4% AA | 15 min |
Yeast and water
| 2 pkg | German lager yeast (W-34/70, WLP830 or Wyeast 2124), 2 packets or a large starter | |
| Water | Balanced water. If yours is very soft, a little baking soda keeps the mash pH up with this much dark malt. | |
Process
- Mash: 152°F (67°C) for 60 minutes
- Boil: 90 minutes
- Ferment: 52°F (11°C) for about 2 weeks, then a 2 to 3 day rest at 62°F (17°C)
- Condition: Lager near 34°F (1°C) for 6 to 8 weeks
- Carbonate: 2.3 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 152°F (67°C) for 60 minutes.
- Boil with the lid off, adding the hops on schedule.
- Chill to 48°F (9°C), oxygenate well and pitch plenty of healthy lager yeast.
- Ferment at 52°F (11°C). When the gravity is about three quarters of the way down, let it rise to 60 to 62°F (16°C) for a 2 to 3 day diacetyl rest.
- Cool it a few degrees a day, lager near 34°F (1°C) for 6 to 8 weeks, then package at about 2.3 volumes of CO₂.
Tips
- Pitch plenty of healthy yeast. A strong lager needs about twice the yeast of an ale; see how to make a yeast starter.
- The long cold conditioning is what makes it smooth. It keeps improving for months.
- Can’t hold lager temperatures? Ferment with a clean ale yeast at 60°F (16°C). It will be a little fruitier.
Frequently asked questions
Is Baltic porter a lager or an ale?
Most are lagers today, fermented cold with lager yeast, though some breweries use ale yeast. The style grew out of strong English porters shipped to the Baltic.
How long does a Baltic porter take?
About 2 weeks to ferment and 6 to 8 weeks to lager. Brew it well ahead.